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Baked summer vegetable pancakes with Tzatziki sauce

Baked summer vegetable pancakes with Tzatziki sauce

Soft, tasty, fragrant and prepared with simple ingredients that the garden can offer. Here are the summer vegetable pancakes made with zucchini, carrots and onions, baked in the oven! And then the pancakes are accompanied by a fresh and tasty sauce, the Tzatziki sauce, with Greek yogurt, a source of protein, as well as a useful food to keep blood pressure under control (Wade et al, International Dairy Journal, 2021), cucumber, which is an antioxidant, diuretic and cholesterol-lowering food, and garlic, which has powerful antitumor and antimicrobial properties, useful in protecting the heart and liver. These pancakes smell of sunshine, of colors of nature and fascinating aromas, to be enjoyed in company on warm summer days.

Ingredients

Ingredients for pancakes

2 courgettes
1 carrot
1 small onion
2 eggs
Aromatic herbs (basil, mint, parsley)
50 grams of whole-wheat flour
Sea salt
black pepper

Ingredients for the sauce

100 grams of Greek yogurt
1 cucumber
1 clove of garlic
Extra virgin olive oil
Sea salt
Cut julienne the cucumber, arrange it in a colander and sprinkle with salt. Let it rest for a quarter of an hour, then rinse and squeeze. In a bowl, mix the yogurt, minced garlic, cucumber, a couple of tablespoons of extra virgin olive oil and a pinch of salt, mix and keep aside. Clean the courgettes and grate them. Squeeze the courgettes to remove the vegetation water. Also grate the carrot and chop the onion. In a bowl, mix the vegetables. Add a pinch of finely ground salt, a grind of pepper, the chopped aromatic herbs, the eggs and the flour. Stir to blend the mixture. With the help of a spoon and a pastry cutter, form discs of mixture on a baking pan covered with baking paper. Continue until all ingredients are used up. Bake at 180 degrees for 20 minutes. Then remove from the oven, arrange the pancakes on a serving dish around the bowl with the sauce.
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